Method:

Cut potatoes in a 1.5cm dice, place in a large pot of water, bring to the boil and simmer for 6 minutes until just cooked. Drain and set aside.

Combine cumin and sea salt in a bowl. Coat salmon fillets all over with mixture. Heat 2 tsp olive oil in a large non-stick frypan and cook salmon skin-side down for 3 minutes over medium heat. Turn and cook for a further 2-3 minutes. Remove and keep warm.